Nutmeal Cookies without the processed white sugars

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OK I worship chocolate. I am very particular about what chocolate I like and I only like the good stuff. I have worked out a fabulous homemade chocolate recipe eliminated processed sugar. I worked hard on this and boy let me tell you there were a lot of disappointing trials. Now I had to tackle the beloved chocolate chip cookie recipe. I am really trying to only eat natural sugars. Honey and maple syrup have minerals and antimicrobial properties. Honey especially is soothing to the throat and nervous system. Coconut sugar has a low glycemic index which supports a healthy blood sugar regulation. I also use ingredients that are high in fiber and protein. In summation- have your treat without the guilt.

White sugar free Nutmeal Chocolate Chip Cookies

3- 3 1/2 cups almond or hazelnut meal ( I get mine at Trader Joe)
2 sticks (or 1 c or 8 oz) Earth Balance (I avoid the soy and use olive oil or canola margarine) You can sub 2 oz out for melted coconut oil if you want
1 cup Coconut Sugar
1 tsp Vanilla Extract
1 Tbl Ener-G Egg Replacer plus 4 Tbl warm water, stirred and mixed thoroughly or 2 eggs
1 tsp Real salt
1/2 recipe Make your Own CHOCOLATE, chopped

1 c of oatmeal (I like Bob’s Red Mill), dried fruits, nuts, coconut, seeds, etc.,.(optional)

1 tsp cinnamon, optional
Cream sugar and butter. Add vanilla and egg replacer (or eggs). Mix thoroughly.  Next, add the combined dry ingredients.
Stir in the chocolate chips, oatmeal, dried fruits, nuts, coconut, seeds, etc.,. So the next step is something I learned in my pastry chef days. I pre-scoop the cookies and freeze them for at least 2 hours. This way the center stays gooey and the outside crisp after baking. I always disliked a dry crumbly cookie.  You can then bake them to order. That way you don’t overeat. The cookies are always fresh and warm (the house smells like fresh cookies more often).   They can stay in the freezer for months. I use this technique with all cookies.

Drop onto parchment lined cookie sheet. Bake at 375 degrees for 8-15 minutes or until golden and set.


Make your own CHOCOLATE

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Make your own CHOCOLATE…what!!! I love chocolate but I know that white processed sugar is the devil. So delightfully delicious and addictive (we refer to it as “the other white powder”). I can let it go except with chocolate and chocolate chips. You can buy the bars but WOAH expensive. So I have been working on making my own. This is a great recipe that everyone testing it loves (and there have been some real flops). It is also so versatile and easy. Enjoy your antioxidants!

Chocolate:

1/4 c EACH coconut oil, as a solid, not pre-melted and cocoa butter, as a solid, not pre-melted (I promise it’s worth it to invest in the cocoa butter)

1/2 c cocoa powder (raw like Holy Kakow is best or the highest quality brand, I have used the Trader Joes though and YUM)

3 Tbl of maple syrup or any other natural sweetener. Play with this amount and adjust the sweetness to your liking. This amount was I would say equivalent to a 70% cocoa content bar.

2 tsp vanilla extract

1/4 tsp salt

 

Directions:

1) Melt the oils.

2) Add the remaining ingredients and spread on a parchment lined cookie sheet.

3) Let it set in the fridge. Store in an airtight container in fridge. Lasts for weeks.

 

 

 

 


Breakfast Blondies

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You can’t have a blondie for breakfast….yeah you can! This is a really moist and delicious breakfast treat or snack that if full of protein,  fiber and omegas. Sweetened with maple syrup and some applesauce (which also acts as the egg), this is a brownie to start the day off with. I offered some additional tips to decrease the processed ingredients GF/Vegan baking encourages using. Play around with it. They are great at room temp or rap them and throw them in the freezer. Enjoy!

Sad news- Dropped my camera this morning and now it won’t work. Sorry, no photo today. :(

Breakfast Blondies-

Ingredients:

1 cup brown rice flour (Next time I am going to replace 1/4 c of this with almond flour to see how it works. This will decrease the processed carbs and increase fiber.)

1/4 cup almond meal (Trader Joe’s)

1 cup GF Oats

2 teaspoons baking powder

1/4 tsp xanthum (Optional. This is one of the GF ingredients that is hard for the body to digest. I used a tiny bit to help bind the product. It prevents crumbling. I will omit next time I make them to see.)

1/4 teaspoon cinnamon

3/4 teaspoon sea salt

1/4 teaspoon ground ginger

2 Tbl chia seeds ground

1/2 c applesauce

1 1/2 tsp Ener-G egg replacer + 2 Tbl warm water whisked (Next time, I will try using a flax egg).

1/2 cup real maple syrup

1/4 cup organic coconut oil, melted

1 teaspoon bourbon vanilla extract

1/4 teaspoon almond extract

1/3 cup walnuts (or whatever nut or seeds you like)

1/3 cup dark chocolate chips, optional (or sub dried fruit, nuts, coconut, seeds)

Directions:

1) Mix the dry. Mix the wet. Mix them all together. Pour into a 9×9 greased pan.

2) Bake at 350 degrees for 20-25 minutes. It would get really golden. The edges will pull away from the sides and when you touch the brownies, they will spring back.


Breakfast Baked Apples

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A lovely breakfast option incorporating whole grains, nuts, seeds, omegas, protein… tasty, inexpensive, in season and healthful. Make in advance and freeze if that helps with time and organization. The get more delicious as they sit. I have 2 baking options depending on how you enjoy your apples.

Serve with Amande yogurt. I like to spruce the yogurt up with hemp protein power and spices. If you want the extra protein, this is a good option. It’s great plain also.

Breakfast Baked Apples:

6 fuji, gala, whatever you like, cored and halved

1/2 c nuts and seeds

1/2 Gluten Free Oats (Bob’s)

1/4 tsp salt

1 tsp cinnamon

1 Tbl honey

2 Tbl Earth Balance soy free margarine or coconut oil (you can replace half with a nut butter)

Preheat oven to 350. If you like the apples really cooked through with the caramalised syrup. place some oil or margarine on the halved apples with some cinnamon and bake for 10-15 minutes. Mix all of the other ingredients. Put on the baked apples and bake in oven until golden (about 10 minutes). If you like them crisp, put the mixture over the fresh cut apples and bake for 20-25 minutes until tender and golden. This will yield a more crip finished product!